Delicious Simmered Fish in Shiitake Broth
Use dried Shiitake for simmered fish! I had some Shiitake left over from a simmering dish, so I used them as a secret ingredient and was surprised to find that the simmered fish tasted as good as at a top restaurant!
From the beginning, I made boiled fish with Shiitake rehydration water.
The Guanylate unique to dried Shiitake makes the original Umami of the fish richer even if the seasoning is light.
Ingredients
(2 servings)
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2
Dried shiitake mushrooms
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200 ml
Shiitake soaking liquid
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3 Tbsp
Japanese Noodle soup base( 3x concentrated )
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2 Tbsp
Sugar ( to taste )
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2-4 pieces
White-fleshed fish( cod, flounder, etc. )
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15 g
Ginger ( fine strips )
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to taste
Spinach ( for garnish )
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to taste
Carrot ( for garnish )
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to taste
Finely sliced green onion ( for garnish )
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-
Steps
1
Reconstitute the dried shiitake mushrooms in a refrigerator overnight. ( You will be using the soaking liquid later )
2
Remove the stems from the reconstituted shiitake mushrooms. Strain the soaking liquid in a fine strainer, such as a tea strainer, and put it in a pot with the mushrooms. Add the sugar and the noodle soup base and bring to a boil.
3
When the liquid begins to boil, lower the heat to medium. Add the fish and the ginger. Cover and cook for 10 minutes.
4
Remove the shiitake mushrooms. With a ladle, pour broth over the fish.Finish by cooking until a small amount of broth remains.
5
( The following steps involve the garnishes. )Thinly slice the carrot, and cut the slices into flower-shaped pieces. Place in water and heat. Remove the carrots when the water begins to boil.
6
If using bunched spinach, boil the root crowns first for 15 seconds before adding the rest.After boiling for another 45 seconds, place the spinach in a colander and cool with water before chopping.
